A crisp, juicy, tasty medium-sized eating apple with yellowish-green skin flushed blushed and striped with orange and red. This apple possibly arose in Sligo and is recorded by 1819 by Mr John Robertson of Kilkenny. Early-season apple is harvested from August in South-East England and has poor storage properties. It is also used for baking.
An American name for a variety of apple which cooks to a frothy fluff, like a Bramley. It was raised at East Malling Research Station in Kent as a cross between Wijcik McIntosh and Greensleeves, and introduced commercially in 1988. It cooks to a purée. This late-season variety is harvested from early October in South-East England and is at its best from October to December.
A simple stew made with thick chops from the middle neck of late season lamb or mutton. The marrow in the bones supplies the best of the flavour and the older the lamb the greater the quantity of marrow. It will also contain parsnips or carrots for sweetness and potatoes. To be authentic it should have no herbs and be made with water not stock. It is cooked slowly over a long period of time. It is probably better with the fat removed - this is made easier by making it a day early and putting it in the fridge overnight, when the fat can be easily removed.
A semihard cow's milk cheese with a yellow paste with quite large holes, encased in a red waxed rind. It has a mild, buttery flavour and is described as Emmental-like and Samsø -like.
A name for French Crab, a green variety of cooking apple with spots of russet which was probably introduced commercially to England from France in the late 18th Century. It has very good keeping properties and cooks down to a sharply flavoured purée. This late-season variety is harvested from mid-October in South-East England and is at its best from December to June the following year.
